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    Home Β» Desserts

    Flourless Keto Zucchini Muffins

    Published: Apr 12, 2023 Β· Updated: Jul 8, 2023 by Angela Coleby Β· This post may contain affiliate links Β· This blog generates income via ads Β·

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    Gluten FreeNut FreeLow CarbVegetarianPaleoKeto

    These healthy flourless keto zucchini muffins are easy to make, require no flour, and are naturally gluten free and paleo friendly.

    Rich and moist, these chocolate zucchini muffins are even better the next day! A great low carb muffin for chocolate lovers! No almond flour or coconut flour either.

    zucchini muffins

    We have a few savory zucchini muffin recipes but thought that it was time for a sweet version. The savory zucchini recipes are usually made with coconut flour but I wanted to make a flourless muffin with the zucchini being added to keep the muffin moist.

    This post may contain affiliate links. Please read myΒ disclosure policyΒ for more information.

    Jump to:
    • INGREDIENTS
    • HOW TO MAKE KETO ZUCCHINI MUFFINS
    • STORAGE
    • RECIPE TIPS
    • MORE LOW CARB MUFFIN RECIPES
    • Flourless Keto Zucchini Muffins

    INGREDIENTS

    Making these keto muffins recipe is very easy and a great recipe to make with the family.

    keto zucchini muffin ingredients
    • Cocoa - we use unsweetened cocoa
    • Low Carb Sweetener - brown monk fruit was used but any other low carb sweetener can be used such as Swerve or Allulose. It does not have to be golden either.
    • Coconut Oil - this could be substitute with melted butter or ghee.
    • Peanut butter - use unsweetened and natural peanut butter. Always check the labels.
    • Zucchini - grated.
    • Chocolate chips - sugar free chocolate chips such as Lily's or Swerve can be used.
    • Cinnamon - we gave these muffins a hint of warm spice of cinnamon but this can be omitted.
    • Eggs - use at room temperature.

    HOW TO MAKE KETO ZUCCHINI MUFFINS

    This is a one bowl muffin mixture and is easy to make.

    mix ingredients

    Mix the peanut butter, sweetener, eggs and vanilla.

    zucchini muffins

    Add the dry ingredients, then stir in the zucchini and chocolate chips.

    muffins to bake

    Spoon into muffin lines.

    zucchini muffins

    Bake until firm. Don't they look lovely and glossy!

    We didn't squeeze the grated zucchini as this can be optional. Some zucchini may be more "juicier" than others. If your zucchini is very wet when grating, remove excess moisture with a clean dish towel, kitchen towel or nut bag.

    STORAGE

    However delicious these healthy zucchini muffins are warm from the oven, they are tastier the next day. Store them in an airtight container in the fridge. They should last up to 5 days, but good luck with that!

    Although I've not frozen them (the Chief Taster ate all the batch before they could move to the freezer!), they should be fine to freeze. Once they are completely cool, place them in a zip lock back or air tight container. The muffins should last up to 3 months in the freezer.

    RECIPE TIPS

    To bring out the chocolate flavor add a small amount of coffee to the muffin mixture.

    Parchment paper muffins liners were used as they do not stick rather than cupcake liners.

    If you don't have parchment paper muffin liners, you can fashion your own with square of parchment paper. Cut the parchment into squares and then press them around a mold that's roughly the same size as your muffin cup

    Eggs need to be at room temperature when using coconut oil to alleviate any re-solidifying of the oil against cold eggs from the fridge.

    Add chopped nuts such as pecans or walnuts to the muffin batter for a crunchy texture.

    keto zucchini muffins

    MORE LOW CARB MUFFIN RECIPES

    We have a great selection of low carb savory vegetable and sweet muffin recipes for you to try!

    Star Fruit Muffins

    Zucchini Pizza Muffins

    Broccoli Cheddar Muffins

    Keto Apple Pie Muffins

    keto zucchini muffins

    Flourless Keto Zucchini Muffins

    Angela Coleby
    Moist, flourless chocolate zucchini muffins are a delicious low carb and gluten-free treat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Muffins
    Cuisine flourless, gluten free, Low Carb
    Servings 6 muffins
    Calories 322 kcal

    Ingredients
     
     

    • 2 large eggs
    • Β½ cup peanut butter smooth, unsweetened
    • 4 tablespoons coconut oil
    • Β½ cup brown sweetener or other low carb sweetener
    • 1 teaspoon vanilla extract
    • 1 tablespoon cinnamon
    • Β½ cup cocoa powder unsweetened
    • Β½ teaspoon baking powder
    • Β½ teaspoon salt
    • 1 cup zucchini, grated
    • Β½ cup sugar free chocolate chips

    Instructions
     

    • Preheat the oven to 190C/350F degrees.
    • Line a muffin tin with 6 large parchment paper muffin liners (preferably)
    • In a large mixing bowl, add the peanut butter, coconut oil, sweetener, eggs and vanilla. Beat well to combine.
    • Add the cocoa, cinnamon, salt and baking powder. Mix well.
    • Add the grated zucchini and chocolate chips. Fold through thoroughly.
    • Spoon the muffin mixture into the muffin liners.
    • Bake for 25 to 30 minutes until the muffins are firm.
    • Allow to cool before enjoying!

    Notes

    This recipe made 6 large muffins as I use using big muffin liners. You could make 8 smaller muffins from this mixture.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

    Nutrition

    Serving: 1muffinCalories: 322kcalCarbohydrates: 10gProtein: 8gFat: 27gFiber: 5g

    The information shown is an estimate provided by an online nutrition calculator.

    Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. Dandy

      July 28, 2023 at 11:26 am

      Could this be prepared in a loaf pan?

      Reply
      • Angela Coleby

        July 29, 2023 at 9:40 am

        I have not tried it but it should work. It will take longer baking time. I would cover the pan with silver foil to help the baking time.

        Reply
    2. Nicole

      July 17, 2023 at 11:43 pm

      I was going to make for a coworker that had several food allergies. Can I substitute the peanut butter with anything that doesn't contain nuts??

      Reply
      • Angela Coleby

        July 18, 2023 at 6:21 pm

        Sunflower seed butter will work.

        Reply
    3. Jenni Minarik

      July 13, 2023 at 12:02 pm

      Excellent recipe! I subbed butter for the coconut oil and added a splash of strong coffee. Will definitely make again, adding some walnuts for crunch. I baked in a regular muffin pan, and got 12 nice-sized muffins from the batter. 350Β° for 25 minutes. This recipe is a keeper! πŸ™‚

      Reply
      • Angela Coleby

        July 13, 2023 at 1:37 pm

        Delighted you enjoyed the recipe! Love the addition of walnuts too!

        Reply
    4. Cindy

      July 08, 2023 at 6:31 pm

      Hello, my muffins are currently in the oven baking, I can't wait to tey them! 😊 I just wanted to let you know that cinnamon is listed in the ingredients but it is not in any of the steps to mix it in. I mixed mine in with the other dry ingredients but just wanted to let you know 😊

      Reply
      • Angela Coleby

        July 08, 2023 at 7:02 pm

        Thanks for letting me know. I will amend the recipe card. Another example of why I should not post late at night!

        Reply
    5. Jenni Minarik

      July 06, 2023 at 7:44 pm

      Could butter be subbed for the coconut oil?

      Reply
      • Angela Coleby

        July 06, 2023 at 7:56 pm

        oooh, certainly! It will make it extra fudge like too! Yum!

        Reply
    6. Audrey Adkins

      April 23, 2023 at 6:25 pm

      Really good recipe. Great way to use zuchini

      Reply
      • Angela Coleby

        April 24, 2023 at 10:47 am

        Delighted you enjoyed it!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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